Mummy's Sweet White Scones

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This mouthwatering recipe for scones is courtesy of Petersham Nursery.

Level:
Moderate

Yield:
about 18 scones

Ingredients

6.25 c. all-purpose flour

1 pinch salt

0.25 c. superfine sugar

2 tbsp. superfine sugar

1 tbsp. baking powder

0.75 c. unsalted butter

4 large eggs

1.75 c. milk

2 tbsp. milk

Granulated sugar

Directions

Preheat oven to 475 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, salt, superfine sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.

In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.

Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter, cut out scones and transfer to prepared baking sheets.

In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with granulated sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.